Method and apparatus for processing



Aug. 1s, 1936. M H. RANEY 2,051,391

METHOD AND APPARATUS FOR PROCESSING Filed Deo. 9, 1932 2 sheets-sheet 1 !IIIIIIIN l III-"IIIIIIIIIIII E* mmm-m....nu-...I Il...

l l I l t I I I IDI I I I I I I I I I I I I f" 10 lim O 15' 1 j@ I g Z 'I I I INVENTOR- /y Mdf'z'wz 'ffazeg BY I MMM TTORNEY;

Aug. 18, 1936. M. H. RANEY METHOD AND APPARATUS FOR PROCESSING Filed Dec. 9, 1952 2 Sheens-Sheet` '2 Il l Patented Aug. I8, A1936 Y PBOCESSIZNG Marion n. nancy, running, N'. Y..

Closure Corporation,

Anchor Cap un; Y, Y Island/City, N. Y.,a corporation Yorkv Application neeember s, 1an, serial No. 646,435

11 claims. (ci. 5:-19)

'I'he present invention relates to pressure DIOC- essing equipment, and more.v particularly toa method and apparatus for maintaining uniform temperatures throughout the retort and for 5 eliminating or minimizing thenoise instant to the operations thereof. 'Ihe invention is particularly applicable to the system described and illustrated in the patent granted to George W. Mullen, No. 1,927,043, although it will be understood -that the invention has broader aspects and is' applicable to other systems and to other equipment, generally.

Food products are packed in glass or tin containers in large quantities for preservation. To

l lprevent the contentsl of these packages `from spoiling, it is customary. with many types of products, to process the packages, that is, to heat them up to a temperature sufiicient to sterilize or pasteurize the contents to kill any germs or spores therein. In some instances, the products are cooked or partially cooked, after being sealed in the containers. 'I'he temperatures required in the processing are usually in excess of 220 Fahrenheit, generally in the neighborhood of A 240, and these temperatures may be maintained If the teml for a considerable period of time. Y

, Denture is vnot uniform throughout the retort,

A some of the packages are overcookedand others undercooked. It has been found that a difference oi as much as one or two degrees during the period of processing makes a material dif# ference in the results obtained. Very elaborate -equipment has been devised to maintain the required temperature, without obtaining the desiredresulta Another serious objection to the present types of procelng equipment is the noise which they make, particularly in being brought up to thev required temperature. Because of the quantities of packages processed, it is necessary to have large retorts and these retorts are usually filled with relatively cool water, and steamis A furtherl object of the invention is to create a constant-circulation .of the iiuid to maintain a uniform temperature throughout the retort.

Another object of the invention is to prevent or minimise the noise-incident tothe injection 5 .I

of steam intothe retort for heating purposes.

A' further object of the invention is to achieve the above results of uniform temperature and elimination of noise a minimum number of changes in the construction and ata low cost. lo A further object -of the invention is to provide a device whichvwill accomplish the above objects and which is readily applicableto existing equipment.

Other and further objects of the invention l5 wm be obvlousuponnn understanding or the i illustrative embodiment about 'to be described, or will be indicated in' the appended claims, and various advantages not referred to herein will Aoccur toone skilled in the art upon employment 20 of the invention in practice. V

A preferred embodiment of the invention has been chosen forpurposes of illustration and de- Y scription and is'shownin the accompanying draw- Y Vings,'i?orming a partof the specification, wherein 25 Pig. l is a side elevational .view of a retort, partlyin section, iliustratinga preferred embodie I ment of the present invention applied thereto;

Fig. 2 is a sectional'view, along the lines 2--2 of Fig. l, with parts broken away to illustrate details 30 embodiment o! the ejector.

Referring again to the drawings, there is shown 35 a retort i having a cover 2 secured thereto in the usual manner by wing nuts l. A safety valve i vents the retort if an excessive pressure should accumulate therein. The retort may be filled Awith containers t.' which are usually deposited in 4o wire baskets and lowered into the retort. Thereafter, liquid may be supplied to the retort to immerse the containers, but a space should be l left above the liquid so that a quantity of air will be'entrapped in the retort when the cover 2 is applied. It is well known that containers. when heated, develop an internal pressure which is substantially greater than the steam pressure withintheretort.Iiieairwithintliesealed-5o packages increases in volume'and will blow on or damage the packages unless it is colmterbalanced by a corresponding air pressure within the retort. This may be achieved by entrapping a qunnutyorairintneretorawmenwmincreuc in pressure and temperature as the pressure and temperature of the package is increased. i

After the retort is closed with suilicient liquid to cook the contents of the packages, and the proper amount of air is entrapped in the retort,

the contents have to be heated rapidly to a required temperature and maintained at that temperature for a denite period and thereafter cooled sufficiently to be removed from the retort. An accurate record of the perfomance of the retort may be made by a recording thermometer 'I. Naturally, if the recording thermometer shows particularly bad results, the contents of the retort may have to be thrown out. I t is customary to utilize steam for heating up and maintaining the temperature of a retort, and a steam conduit 8 is shown herein controlled by a hand valve 9. This conduit has a branch I0 extending upwardly, with a strainer il therein. An automatic control valve I2 controls' the amount of steam delivered through the branch pipe- I0 and is loperated by an automatic temperature regulator I4 having a thermostat I5 positioned directly adjacent to the point of delivery of the steam to the retort. The branch conduit lll continues downwardly and passes through the bottom of the retort and connects -condenses, creating a hammerlike. noise which In addition, the steam in the' is undesirable. branch steam pipes Ill condenses between the retort and the regulator. valve operates to deliver steam, the condensate in the conduit acts as a water hammer, making' a' disturbing noise.

To eliminate these diiliculties, the present invention contemplates the insertion of an ejector I8 in the branch steam line I 0. Any suitable type of ejector may be utilized, but as shown herein (Fig. 3), the ejector I8 may comprise Va hollow member I9 threaded at its respective endsv for attachment to the steam pipe line. An extension 20 may be attached to the air pipe 21 to conneet it to the interior or the ejector. on the inside of the ejector, a; nozzle' 2|, .inserted into one end of the member I9, has a bore 22 converging in size toward its inner end and terminating at the mouth of a Venturi tube 2l having a reduced throat 24. The steam passing through the member 2| .into the-venturi 23 draws air from the top of the retort through the pipe 21 land delivers it to the bottom of the retort with the steam.

A check valve 29 prevents return of the air andthepassageoi'steamtothe upperpartotthe retort. As-the steam is delivered by the automatic valve i2, it meses through the ejector il,

.as describedabove, and withdraws air'irom thev upper part of the retort and delivers it with the steam into the lower part of the retort. The advantage ot this construction is' two-fold. l'irst,-

- the air withdrawn from the top of the retort When the control.

are formed, the air does not condense as the. steam does so that the contraction of the pocket is cushioned and the hammering noise is eliminated.' In addition, as the pockets of air and steam contract, the air bubbles up through the 5 liquid to the upper part of the retort. This circulation of air through the liquid agitates the liquid and maintains uniform temperatures throughout the retort. Y

While the retort is being brought up to temperature, the automatic valve i2 is open at alltimes, and steam is supplied 'constantly to the retort. After the retort reaches the desired temperature, the valve i2 is cut in and out at intervals by the thermostat i5, as the temperature of the retort 15 changes within predetermined limits. To further improve the operation of the retort, the present invention contemplates connecting the steam conduit 8 to the horizontalpart of the branch i0 at 3|, through the intermediation of a. second 20 ejector 32, which may be similar to the ejector IB but, preferably, of smaller size. The quantity of steam delivered through ejector 32 is preferably slightly less than the amount of steam required for compensating for the heat radiated from the 25 retort, so that the steam may flow continuously without heating up the retort. 'I'he ejector 32l is connected, also, to the air circulating pipe 21 so that the continuous supply of steam through the ejector 32 causes a constant withdrawal `of 30 air from the upper part of the retort, and delivery of the air and steam to the lower 'part of the retort so that air is continuously bubbling up through the'liquid in the retort to agitate it. As described above, the air delivered with the steam eliminates the noise incident to the injection of steam through the steam conduit 8 and. ejector 32. In addition, this auxiliary supply of steam maintains the branch pipe i0, on the retort side of the automatic valve I2, fllled at all times .with steam and prevents the liquid from the retort entering the same, and also prevents condensation and the resulting water hammer incident to the delivery of steam through-pipe III.

Various other devices may be utilized in connection with the retort. For example, an overiiow line may be provided, leading to a drain 3i connected to the lower part of the retort. The

' overflow line may have an automatic relief valve 31 to relieve the pressure in the retort when it exceeds a predetermined amount, 'and likewise -to prevent the liquid in the container from exceeding aV predetermined level.

In the operation of the device, the baskets of containers are placed in the retort. liquid is run 'into' the proper level, and the retort closed to entrap a quantity ofair in it; or the retort may be closed mst and the liquid forced into the retort, permitting the overflow pipe 35 to exhaust the excess-pressure. 'Thereafter the steam con- 60 duit l is opened by means of the hand valve 9, and the'automatic control valve l2 injects the steam through the branch pipe. Il' into the bottom of the retort. The ejector il, through which the steam is operatively connected with the 6 upper of the retort through the air circulating pipe 21 and draws air from the upper part of the retort and inject! it into the bottom part' thereof, cushioning the action of the steam and retort, therby aeitating the liquid and maintaining uniform temperatures throughout the retort.

` A steam pipe exis also'connectedto the bottom 'nfthcletol'tthruhan ejectOtILlikewIsecon- 70' nee-ted io me eneireuimingv pipe 21. 'rms eennection delivers a constant amount of steam continuously to the retort from the time the hand valve is opened, so that air is withdrawn from. the top of the retort and injected into the bottom thereof throughout the run. This eliminates noise and constantly circulates the liquid within the retort. By withdrawing the air from the top stant-delivery of steam to the retort and the utilization oi' the steam for withdrawing air from the top of the retort and circulating it through the liquid, minimizes variation in temperature throughout the retort. and, in addition, eliminates noise. Likewise, the ejector through the branch steam line and through the control temperature regulator distributes the additional heat supplied to the bottom of the retort to the remainder thereof and, in addition, the air supplied with the steam eliminates the noise incident to they injection oi the steam intothe water.

As various changes'may be made in the form, construction and arrangement oi' the parts herein'` without departing from the spirit and scope of the invention and without eliminating any of its advantages, it is to be understood that vall matter herein is to be interpreted as illustrative and-not in a limiting sense.

vHaving thus described my invention, I claim:

1. The method of processing in a closed retort,

which method comprises` utilizing a liquid for supplying heat to the products to ybe sterilized,

injecting steam into the liquid to heat the same. maintaining a substantially constant volume of air above the liquid and Supplying the 1injected.

steam with air vdrawn from above the liquid to minimize noise, and to agitate the liquid in the V- retort to assure uniform temperature throughout.

2. 'I'he method of processing food products and the like in a closed retort, which method comprises supplying liquid to the retort entrapping air above the liquid, delivering steam into the retort below the liquid level thereof, and withdrawing air from the space above the liquid level and deliveringA said air into the retort .mixed with the steam to eliminate noise due to the con- -denslng of the liquid and to agitata the liquid to obtain uniform temperatures'and maintaining the air pressure substantially constant withvout increasing the quantity of air.

3. The method of processing i'ood products in a retort, which method comprises partially illl- 'ing the retort with a liquid', entrapping a substantially constant quantity of air in the space above the liquid., supplying steam to the retort below the liquid level thereof, and utilizing the steam to withdraw the air from the top of the retort and to-inject itvinto the retort with the 4. The method of processing rood products and the like in a closed retort, which method com" prises partially lling the retort with a liquid,- closing the retort to entrap a quantity oi above the liquid. delivering steam to the retort y .nfl-

ai thelewerperc'mereerto heetiheliquid, end-- utillsingtheenergyotthesteamtowithdrawair fromtheupperpartoftheretortandtoinject Vit into the retort'with the steam.

5. 'Ihe method o! food products and the like,y which -metlmd comprises` enclosing the products in'a retort, partially illling the retort 'with a liquidideliverlng steam t'o the retort to heat the contents thereoi' to va predetermined temperature, independently vdelivering steam continuously at a substantially lower rate, and utilising the steam for withdrawing air from the upper part of the retort and' delivering it to the lower part thereof to obtain a constant circulation of air throughout theretort.

8. 'Ihe method of -i wmp foodV products and the like, which comprises utilizing a liquid in a to immerse' the products, entrapping. a quantity oi air above the liquid to the desiredpressure in the ject it into the lower peri; thereof with the steam,

and' independentlyv Vand periodically supplying steam at an increased' rate to control'the temperature of the retort.

."l. The method ot'piood products and the like, which method comprises utilizing a liquid in a closed-retort to immerse the products, entrapping a quantity ci air above the liquid to maintainv the desired pressure in the retort, de-

livering steam into the retort' constantly to partially compensate iur heat radiation, and utilizing the energy oi thesteam to withdraw air from the upper part ofthe and'to inject it into the lower part thereof; with the independ-"vv ently increasing the Supply oi'steam to contrai the temperature of the' 'and -utilizing said increased' supply of withdraw more a/ir from the upper part ofthe r'etortand to inject it into the lower part with the increased supply of steam.v Y

8. The method of processing food products and the'like, which method comprises providing a retort,'supplying a quantity o f liquid to the retort and immer-sing the contents thereof, entrapping a quantity of air in the upper part oi' the retort for maintaining the required air pressure, automatically supplying, periodically, steam to said retort to control the temperature thereof, and continually supplying steam to said retort to maintain the inlets in a heated condition, vund to continuously agitate the liquid in the retort to maintain uniform temperatures throughout.

'9. In a device of the class described, the combination of a retort;a`steam conduit leading to a second'conduit connected' to said steam ccnduit adapted to supply steam continuously thereto and to the retort said steam conduit in heated condition and substantially i'ree vfrom liquid.

1o. In a device of the classdescribed, the combination of a retort adapted to receive food con- I tainers and' a liquid for immcrsing the same, a

cover for said retort adapted to entrap va. quantity oiair thereim-s steam conduit leading to the lower part of said retort. means responsive to the temperature within the retort for supplyingsteamtotheretortatlntervvalaanejectorin saidsteam conduit Vand'anaircirculation gon. 715

duit connected to the upper part of said retort and to said ejector to draw air from the top of the retort and deliver it into the bottom oi the retort, a check valve insaid air circulation conduit, a second steam conduit connected to the first, and means for supplying steam continuously to said second steam conduit, an ejector in said second steam conduit, saidejector being operatively connected to the upper part of the `retort to withdraw air therefrom and deliver it continuously to the lower part of the retort.

11. In a device of the class described, the combination of a retort adapted to receive a liquid, means for closing said retort to entrap a quantity of air therein, an air conduit connected with the upper part of the retort, a steam conduit. means for periodically supplying steam to said steam conduit for maintaining the desired temperature in the retort, an ejector operatively connected to said steam conduit, and said air circulating conduit to withdraw air from the upper part of the retort and deliver it to the lower part thereof, a second conduit connected with the lower part of said retort, and means for supplying steam constantlyto said conduit to heat the contents of the retort, and a second ejector operatively connected with saidair circulation conv duit and with said second steam conduitto utilize the energy of the steam to withdraw the airvfrom the upperpart of the retort and deliver it to the lower part thereof.

12. In a device of the class described, the combination of a retort having a quantity of air entrapped therein and having a liquid therein, a conduit leading to the iowerpart of said retort, automatic means for supplying steam at intervals to said conduit to maintain the proper temperature therein, a second conduit leading from the upper part of said retort, a checkvvalve connected to said second conduit, anejector operatively connected with said steam conduit and with said check valve connected to said second conduit, whereby said ejectoris adapted to utilize the energy of the steam for withdrawing air from the upper part of the retort and injecting it into the lower part thereof, said check valve preventing air from passing back into said retort through said second conduit and preventing the formation of back pressure tending to draw liquid into said ejector.

13. The method of processing sealed contain-V ers and the like in a retort. which method comprises partially filling the retort with a liquid. closing the retort to entrap a quantity o! a noncondensible fluid therein. continuously supplying a condensible heating iluid to theV liquid in the retort utilizing the oondensible huid to with- ,draw-'thfe non-condensible i'luid from the retort,

and'supplying with said heating fluid the withdrawn' f-non-condensible fluid to maintain the temperature of the liquid and the preux'e in the u retort substantially uniform without injectin additional air. l

14. The method oi processing food products and the like, which method comprises providing a retort containing a quantity of liquid and food containers immersed therein, supplying steam at intervals to the 'retort in response tofthe temperature of the liquid to control the temperature thereof, and independently supplying steam to said retort continuously at a lower rate to continuously agitate the liquid and maintain a uniform temperature throughout the retort.

15. The method of processing food products and the like, which method comprises providing a retort containing a quantity of liquid and food containers immersed therein. entrapping air above the liquid to maintain a desired pressure in `the retort, supplying steam at intervals to the retort in response to the temperature of the liquid, independently supplying steam to said retort continuously at a substantially lower rate, utilizing the energy of the steam supplied at a substantially lower rate to continuously withdraw air from the upper part of the retort, and injecting the withdrawn air-together with the continuously supplied steam into the liquid in the' retort.

16. In a device of the class described, the combination of a retort for containing food containers and thelike. adapted to be iilled with a liquid, means'for closing said retort to entrap a quantity of air therein, a conduit leading to the lower part of said retort and automatic means for supplying steam to said conduit periodically to maintain proper temperature inv said retort, and means for independentlysupplying steam continuously at a substantially lower rate to said conduit to maintain said conduit in heated condition and to continuously agitate the duid in said retort to provide an even temperature throughout the retort.

17. In a device' of the class described, the combination of arotort adapted to receive food containers and thfllike, and a liquid for immerslng the containersfmeans for closing said retort and retaining a su tially constant quantity of air therein,v a steair'g-conduit, a steam line constantly open to the nowgioi and directly connected to a source o! steam for supplying steam through said conduit continuously to heat said liquid during the operation ofthe retort, a second conduit connected with the upper part of the retort above the liquidflevel thereof, and an injector associated with said steam conduit and said second conduit leading from the'upperpart oi the retort adapted@ delivered thefretort to withdraw. air from the upper part oi the retort-and deliver it to the lower part thereof together with the continuous supply of steam.

MARION H. RANEY..

l'55 utilizeV the energy of the steaml 

